Jeekinz
I hesitate to comment due to your already information overload, but I will offer some suggestions.
First, make up your mind if you want to BBQ the pork butt, or cook it in the oven.
Either way with proper cooking methods you can produce an excellent product.
However; if you have just gotta do it both ways. Start on your bbq cooker, and then go inside. But why do that? Ya have already got the cooker going!
To soak or not to soak (flavoring wood) is a debate that has gone on for years at both amateur and professional levels, and will continue for several more years I am certain. Either will work if the pit master has control of his fire! So, for us back yard chefs to make it simple do this: Wrap your flavoring wood (chips or chunks) in aluminum foil, poke a few small holes in it and lay it on your coals. The wood will produce smoke, and not flame out due to lack of oxygen. You will get plenty of smoke, use less wood, and not cause temperature spikes due to flaming of your flavoring wood.
How long to cook it?? Until it’s done! Take your wrist watch off, and turn your clocks around backwards. Get yourself a thermometer. When it reaches 185*190* it’s done.
Take it off and let it rest until drops down to around 150*. Put on some rubber gloves and pull it.
Start with room temperature meat. Have your cooker stabilized at around 215* 225* at the cooking surface. (A simple oven thermometer for 10 bucks works great) Start your cook, set back and relax, sip on your favorite beverage, tell your wife she’s pretty, pat your dog on the head. The object is to have fun and….
Enjoy!
More later………